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Easy Corn Stock

This recipe outlines how to prepare a simple, flavorful corn stock using leftover corn cobs and white onion. It's an efficient method to utilize kitchen scraps, yielding a versatile, aromatic liquid perfect for enriching soups, risottos, or sauces with a subtle sweetness and depth.
Print Recipe
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 19.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 white onion peeled and quartered
  • 5 corn cobs kernels removed

Equipment

  • 1 Large Stockpot
  • 1 Fine-Mesh Sieve or chinois, for straining
  • 1 Ladle
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Begin by peeling and quartering the white onion. Ensure all kernels have been thoroughly removed from the corn cobs.
  2. Place the quartered onion and cleaned corn cobs into a large stockpot.
  3. Add enough cold water to fully submerge the vegetables by at least one to two inches.
  4. Place the pot over medium-high heat and bring the water just to a boil, then immediately reduce the heat to a low simmer.
  5. Allow the stock to simmer gently, uncovered, for at least 30-45 minutes, or up to an hour, to extract maximum flavor. Avoid vigorous boiling.
  6. Periodically skim off any foam or impurities that rise to the surface using a ladle or spoon.
  7. Carefully remove the pot from the heat. Using a fine-mesh sieve or chinois, strain the stock into a clean container, discarding the cooked solids.
  8. Allow the corn stock to cool completely to room temperature before storage.
  9. Transfer the cooled stock into airtight containers for refrigeration.
  10. The stock can be used immediately in recipes or frozen for extended storage.

Notes

For a deeper, more complex flavor profile, consider lightly roasting the corn cobs and onion quarters before adding them to the pot. This caramelization enhances their natural sweetness and adds a nutty dimension to the stock. Ensure the stock simmers gently rather than boiling aggressively; a strong boil can lead to a cloudy stock and extract undesirable flavors or starches. While not specified, a pinch of salt, a few black peppercorns, and a bay leaf or sprig of thyme can significantly elevate the aromatic complexity. Remember to cool the stock rapidly after cooking to maintain quality and safety before storing.